Zucchini Zombies

“Lock your door” advises my little old lady and gardener extraordinaire next-door-neighbor.  “Don’t answer the door during zucchini harvest.”  Why not?  Are there Zucchini Zombies that I am unaware of?  Will they be shuffling down the middle of the street, lugging baskets full of the dreaded green phallic vegetable?  Will they be scratching and thudding  their grubby dead hands on our doors and windows trying to force us to eat our vegetables? 

Well, all I’m sayin’ is, if you hear something mucking about on your front porch, you best answer the door.  Yours truly, Vampire Gran, could be standing there with a tray of these: 


I have admitted in the past to zucchini being one of my least favorite vegetables and now I am literally eating my words.  Or at best, I am eating the zucchini from our garden.  Oh, I am fixing it in healthy ways for meals, but I just can’t help adding sugar and chocolate to it and baking it into something delectable, like these Chocolate Zucchini Walnut cupcakes. 

Dude, look at these things!  They are so moist and oh, so bitable! 

Lick the frosting. Lick it, I say!

Go to this post, Vampire Gran’s Perfect Chocolate Cake and get the recipe for the cupcake base, then add 2 cups of shredded zucchini and 1 cup of chopped walnuts.  Line your muffin pan with cupcake papers, scoop in the batter about 3/4 full and bake at 350 degrees for 23 minutes.  Toothpick inserted into the center of cake should come out clean when done.  Cool on rack.   They are the perfect foil for cream cheese frosting.  

Now, here’s another “grate” way to use zucchini.  Today I made some savory muffins to enjoy with our Sunday brunch on the deck.  Look at this plate and tell me it doesn’t make you just a little bit hungry. 

Now, that’s a healthy brunch

I whipped up a tofu scramble using fresh tomatoes, peppers and leeks from our garden.  The yellow stuff is polenta with butter and pure maple syrup drizzled over the top, a bit of sweet cantaloupe and a zucchini basil muffin. 

Very similar to a popover, but more sturdy



2 cups all purpose flour 

3 1/2 teaspoons baking powder 

1 teaspoon salt 

2 tablespoons fresh basil, finely chopped 

2 eggs, slightly beaten 

1 cup buttermilk 

3 oz butter, melted 

2 medium zucchini, shredded 

1/4 cup chopped walnuts 

Sift flour, baking soda and salt into large mixing bowl.  Add basil and mix.  Make a well in the center of the bowl.  Combine eggs, buttermilk, melted butter and zucchini in another bowl.  Pour zucchini mixture into the well and mix just until all of the dry is incorporated with the wet ingredients.  Batter will be lumpy. 

Preheat oven to 400 degrees.  Either grease a 12 cup muffin pan well, or use paper liner.  Evenly divide your batter among the twelve cups.  Top with chopped walnuts.   Bake for 18-20 minutes, until toothpick inserted in the center comes out clean.  Cool for about 5 minutes before enjoying. 

Well, I better be shuffling off now.  I’ve got a basket I need to haul down the street.  Oh, what do vegetarian zombies eat?  GRAAAAAINS!

My GranSon - cute, ain't he?

4 Responses to “Zucchini Zombies”

  1. August 30, 2010 at 2:16 am

    Fortunately we survived National Sneak Some Zucchini on Your Neighbor’s Porch Day on August 8th. (Yeah, I know, it’s a real holiday.) Did the Vampire Gran mention that the peppers in that mouth watering scramble she made this afternoon were banana peppers, gypsy peppers, Thai peppers and jalapeno peppers, all fresh picked from the garden? Yeah, I’m the luckiest girl on the block…. she grows it, harvests it, and cooks it up for me… Tomatoes, zucchini, peppers of all kinds, leeks… she’s out there planting carrots, kale and lettuce right this very minute. More beets are going into the ground this week… and both the traditional green and the unusual purple brussel sprout plants are 1 week old and looking good.

    Rules to be me! Love you, Miss Patty!


  2. September 1, 2010 at 5:57 am

    those look so amazing!!!

    • September 1, 2010 at 1:20 pm

      Hi Boogie!
      Yeah, both the chocolate cupcakes and the savory zucchini basil muffins were pretty damn good. Thanks for stopping by and best of all, leaving a comment. I know you’ve been having lots of fun because I was looking at your blog over the weekend. Take care and keep on cooking and baking!

  3. September 7, 2010 at 12:45 pm

    Patricia…no matter how you tried terrifying us away with those terrible captures of you and your grandson…nothing could scare me from bookmarking your zucchini wonders.
    I too, was usually not a fan of squash desserts…however, in the last few years…I found myself slowly changing my view point ;o)

    Great recipe and gorgeous cupcakes!!!

    Falvourful wishes,

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